Turkey Breakfast Burrito

Name: Turkey Breakfast Burrito
Yield: 4 servings
Ingredients: 4 x 3/4 cup liquid egg whites; 4 x 3 oz cooked lean turkey breakfast sausage; 4 x 1 cup spinach and peppers; 4 x 1 medium whole-wheat tortilla; 4 x 1/4 cup salsa

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey Breakfast Burrito

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

405calories

44g protein

34g carbs

9g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

4 x 3/4 cup liquid egg whites
4 x 3 oz cooked lean turkey breakfast sausage
4 x 1 cup spinach and peppers
4 x 1 medium whole-wheat tortilla
4 x 1/4 cup salsa

Cooking instructions

Cook egg whites until set and warm cooked turkey sausage and vegetables. Fill tortilla, add salsa and roll tightly. Chill promptly if preparing ahead. Divide equally into 4 portions.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Egg, Wheat. Contains gluten ingredients. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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